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Recipe

Gingery Plum Cake

Scott Phillips

Servings: eight to ten.

Apricots or pluots can also work in this recipe.

Ingredients

  • 6 oz. (1-1/3 cups) unbleached all-purpose flour; more for the pan
  • 1 tsp. ground ginger
  • 3/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. table salt
  • 3 oz. (6 Tbs.) unsalted butter, at room temperature; more for the pan
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 2/3 cup (5-1/2 oz.) sour cream

For the topping:

  • 1 plum (or pluot or ripe apricot), halved, pitted, and cut into 1/8- to 1/4-inch slices
  • 2 tsp. finely grated fresh ginger
  • 3 Tbs. firmly packed light brown sugar
  • 1 Tbs. unbleached all-purpose flour
  • Whipped cream, for garnish (optional)

Nutritional Information

      Nutritional Sample Size based on ten servings
      Calories (kcal) : 270
      Fat Calories (kcal): 90
      Fat (g): 11
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 2
      Cholesterol (mg): 70
      Sodium (mg): 150
      Carbohydrates (g): 40
      Fiber (g): 1
      Protein (g): 4

Preparation

  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly butter a 9×2-inch round cake pan. Line the bottom with a parchment circle cut to fit the pan and lightly flour the sides, tapping out the excess.
  • In a medium bowl, whisk the flour, ground ginger, baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and sugar on medium-high until well blended and fluffy, about 3 minutes. Add the eggs, one at a time, beating on medium speed until just blended and adding the vanilla with the second egg. Using a wide rubber spatula, fold in half the dry ingredients, then the sour cream, and then the remaining dry ingredients. Scrape the batter into the prepared pan and spread evenly. Bake for 15 minutes.
  • Meanwhile, make the topping: combine the sliced fruit and the grated ginger in a small bowl and toss until the ginger is well distributed. Add the sugar and flour. Using a table fork, mix the ingredients to coat the fruit evenly. After the cake has baked for 15 minutes, scatter the topping evenly over the cake, working quickly. Don’t worry about the fruit looking perfect—this is a rustic cake. Continue baking until a toothpick inserted in the center of the cake comes out clean, another 35 to 40 minutes.
  • Let the cake cool on a rack for 15 minutes. Run a knife around the inside edge of the pan. Using a dry dishtowel to protect your hands, lay a rack on top of the cake pan and, holding onto both pan and rack, invert the cake. Lift the pan from the cake. Peel away the parchment. Lay a flat serving plate on the bottom of the cake and flip the cake one more time so that the fruit is on top. Serve warm or at room temperature, with whipped cream if you like.

Reviews

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Reviews

  • JBate | 07/16/2008

    Followed directions exactly.(used low fat sour cream) Cake was done in the center (and nicely browned on the edges) after only an additional 25 min. Excellent moist cake, great summer dessert.

  • MaryJ | 06/03/2008

    My husband and I love this recipe. He requests it often. I like to use finely crystallized ginger instead of fresh grated ginger, and I sometimes use peaches instead of plums or apricots.

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